Salted Caramel Protein Bars

This delicious no-bake recipe comes courtesy of Merilin over at Almost Zero Waste (@almostzero_waste). Perfect as a pre-or-post workout snack, each bar contains 120kcal and a whopping 10g protein per serving. You can also store a batch for up to 2 months!  

 

95g Vitally Vegan Protein Powder (Salted Caramel)
45g Oat Flour
25g Peanut Flour
25g Date Syrup
25g Tahini
150ml Soy Milk
10ml Melted Cacao Butter

80ml Soy Mlk
60g Peanut Flour
50ml Date Syrup
10ml Melted Cacao Butter

 Storage

You can keep these bars in the fridge for up to 1 week, and in the freezer for up to 2 months.  If you store them in the freezer, you will need roughly 20mins to defrost.

Kcal: 120
Fat: 4.2g
Carbs: 9.7g
Protein: 10.4g

Step 1: Combine 95g Vitally Vegan Protein Powder, 25g Peanut Flour and 25g Oat Flour in a bowl.

Step 2: Then, add 25ml of Date Syrup, 25g Tahini and 150ml Plant Milk

Step 3: Add 12ml of melted Cocoa Butter and 20g more Oat Flour. Mix until everything is well combined. The mixture shouldn't be too sticky and it shouldn't get all over your fingers.

Step 4: Once everything is combined, transfer to a small container.

Step 5: For the peanut caramel, add 80ml of Plant Milk into a glass and then add 60g Peanut Flour, 10ml Melted Cocoa Butter and 50ml of Date Syrup. Mix everything until you have a thick, caramel-like sauce.

Step 6: Add it on top of the protein bars and put into the freezer for 3-4hrs. 

Step 7: After that, cut into 12 bars. Each will have approx. 10g protein and 120kcal. 

 

  

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